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Light Crispy Chicken Pot Pie Recipe with Phyllo and Greek Yogurt Filling

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A light and crispy chicken pot pie using phyllo dough for a flaky crust and Greek yogurt for a creamy, tangy filling. Perfect for a cozy, quick, and healthier comfort meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
  • 8–10 sheets phyllo dough, thawed
  • 1 cup plain full-fat Greek yogurt
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth (low sodium preferred)
  • 1/4 cup olive oil or melted butter (for brushing phyllo layers)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Optional pinch of nutmeg

Instructions

  1. Prepare the Filling (15 minutes): Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Make the Sauce (10 minutes): Sprinkle 2 tablespoons flour over the veggies and stir well to coat. Slowly pour in 1 cup chicken broth while stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes. Remove from heat and let cool slightly.
  3. Mix in Greek Yogurt & Chicken (5 minutes): In a separate bowl, whisk Greek yogurt with thyme, salt, pepper, and optional nutmeg. Stir this yogurt mixture into the cooled vegetable sauce. Fold in shredded cooked chicken and frozen peas. Taste and adjust seasoning as needed.
  4. Assemble the Pot Pie (10 minutes): Preheat oven to 375°F (190°C). Lightly brush your baking dish with olive oil. Layer 4-5 sheets of phyllo, brushing each sheet lightly with olive oil or melted butter. Spoon the chicken filling evenly into the dish.
  5. Top with Phyllo (5-7 minutes): Cover the filling with remaining phyllo sheets, again brushing each layer with oil or butter. Tuck edges neatly inside the dish. Make a few small slits in the top phyllo layer to vent steam.
  6. Bake (25-30 minutes): Bake until the phyllo is golden and crisp, and the filling is bubbly around the edges. Keep an eye toward the end to avoid burning.
  7. Rest and Serve (5 minutes): Let the pot pie cool for a few minutes before slicing to help the filling set.

Notes

Keep phyllo sheets covered with a lightly damp towel while assembling to prevent drying out. Brush each phyllo sheet with oil or melted butter for crispiness and golden color. If phyllo tears, patch with another sheet. Use cooked chicken to reduce cooking time and avoid drying out the filling. Watch the top during baking to prevent burning; cover with foil if needed. Leftovers store well in the fridge for up to 3 days and reheat best in the oven to maintain crispiness.

Nutrition

Keywords: chicken pot pie, phyllo dough, Greek yogurt, light pot pie, crispy pot pie, comfort food, quick dinner, healthy pot pie

Find it online: https://gleamgulp.com/light-crispy-chicken-pot-pie-recipe-with-phyllo-and-greek-yogurt-filling-easy-homemade-guide/